For Dutch oven owners
Welcome to your Dutch oven
It cooks like cast iron, but it's easier to live with. Here's everything you need to start, plus recipes made for this pot.
Getting started
Before you cook
The quick start from the manual. The full manual has more tips.
The manual
PDF, the same as in the box
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Before first use
Wash the pot and lid in warm soapy water, then rinse and dry them well.
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Any stovetop
Gas, electric, ceramic, induction or an indirect-heat BBQ. Always centre the pot on the burner.
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Preheat gently
A few minutes on medium heat before any food goes in. The pot heats evenly and food sticks less.
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Add fat before food
Stainless steel isn't non-stick. Add a bit of oil or butter after preheating, then your ingredients.
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Let it release
Meat sticks at first. Don't scrape or force it: once it's seared, it lets go by itself.
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Oven-safe up to 260 °C
Pot and lid both. The steel handles get hot, so use oven gloves.
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Cleaning
Let it cool first, and never pour cold water into a very hot pot. Hand washing is best, but it's dishwasher-safe.
From the recipe book
Made for this pot
Weeknight favourites
Thai red curry with fish
One-pot
One-pot couscous with chickpeas
One-pot
One-pot pasta with salmon, fennel and dill
One-pot
Mushroom risotto with fennel seed
Something sweet
Cinnamon buns
Something sweet
Apple and red fruit crumble
Something sweet
Dutch apple pie
Fried favourites
Dutch oliebollen with raisins
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Goes well with your pot
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